Instructions:
- Preheat oven to 250°F (120°C). Line large baking sheets with parchment paper.
- In a very large mixing bowl, gently combine all dry ingredients: Rice Chex, Corn Chex, pretzels, nuts, and optional Cheerios/Crispix. Toss lightly to distribute.
- In a small saucepan over low heat, melt the butter. Once melted, whisk in the brown sugar, maple syrup, vanilla, cinnamon, nutmeg, ginger, Worcestershire sauce, garlic powder, onion powder, and salt until the sugar is dissolved and the glaze is fragrant. Do not boil.
- Pour the entire butter glaze mixture evenly over the dry ingredients in the large bowl. Using a rubber spatula, gently fold and toss until every piece is lightly coated. Be patient to ensure good coverage.
- Spread the coated mix evenly onto the prepared baking sheets. Bake for 30 minutes.
- Remove the sheets from the oven. Give the mix a thorough stir to prevent burning on the bottom. Return to the oven and bake for another 30-45 minutes, stirring every 15 minutes until the mix is deep golden brown and highly fragrant.
- Turn off the oven and leave the mix inside for an additional 15 minutes to crisp up further.
- Remove the mix and transfer it to large sheets of parchment paper spread thinly on a counter top to cool completely and undisturbed. Store in an airtight container once fully cooled.